1/5/12

Do you have a favorite homemade candy shop? I do. It's gross really how much money I dropped at the last visit. And the people that work there 'almost' know me by name. Sad. Let's blame it on winter and winter time makes people eat more carbs. Sounds right. Stage Stop Candy in Dennisport, MA makes the best peanut butter logs and coconut clusters--oh of course many other things, but those two are the main reasons I go there (and the occasional sea salted Tahitian vanilla caramel).

One of these days I will do a post on them with photos so you can see how 'old school' it is. All old antique glass counters filled with homemade truffles, hand dipped cranberries, potato chips, smores, oh the loveliness. Granted their candy is homemade and thus a bit more expensive, so I had to find a way to make my own coconut clusters at home. (still working on the peanut butter logs--figuring out how to get the right butterfinger-like texture inside).

AND congrats to the winners of the Sweets on a Stick Cookbook giveaway. Tree #8, Janet Rudolph #59 and Cake Duchess #66. Please email me your address so we can get these books out to you. CONGRATS!

Also, Jen of Duluth, GA (#62) you were the winner of the Nescafe Piccolo Giveaway. You still haven't contacted me and only have a few more days left before I choose another winner on Monday Jan 9, 2012. Please email me ASAP Jen!

7 ounces of toasted coconut*11.5 ounces of high quality milk chocolate (you could try dark chocolate)A pinch or two of sea salt

Cook notes:*Toast your coconut on a parchment lined baking sheet in a 250 degree oven for about 15-25 minutes. You will have to toss the coconut around on the baking sheet a couple times during cooking; this prevents uneven browning. You know the coconut is done when the coconut is a very light golden brown—this is when to take it out of the oven. The coconut gets dark fast! So watch it at the 15 minute mark.I used mini cupcake pans to make even, round clusters. Use whatever mold you like, just make sure you use liners or non stick spray or even silicone molds since the chocolate might stick to the pan.If it does stick all you need to do is put the pan in a larger pan of warm/hot water for a few seconds to a minute. This should loosen the bottom a bit and you will be able to lift them out. Do not let it sit in the water too long as they will melt. If you want to decorate tops of clusters with toasted coconut then save a little on the sides.

To make clusters, take cooled toasted coconut and mix with about 11.5 ounces of melted/tempered milk chocolate. Sprinkle a couple small pinches of sea salt. Mix well, then transfer to your molds. Push them down into molds to make even and get out the air. This would be the time to sprinkle the tops of the clusters with the saved toasted coconut, if desired. I did a few, not all. Let cool/harden at room temp then finish setting up in fridge.

Should make about 15 mini cupcake sized clusters. Stores for about a week in air-tight container.

We do have a favorite candy shop but, although it has been around for a long time, it is not old school in that they don't make any of their own stuff. Still, candy is candy, and we are there a lot. I blame it on the kids... :)

OMG, those look awesome! I wanted to lick the screen. OK, since I'm apparently living vicariously through you on the candy front, your next stop has to be The Candy Co. in S. Yarmouth - next time you go by, please go in and have some Peneuche Fudge for me! They make THE best fudge, and I haven't been to The Cape in waaaaay too long. :(

I was so excited to find your recipe because I love these candies! They are the ones I pick out of the assorted boxes first. The only thing I did differently was to take the coconut after toasting and put it into the food processor. I processed it very quickly just to get smaller bits of the coconut. They turned out great and they are all gone!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com